Blog

1 tablespoon dried Chile de arbol, finely ground (including seeds) 1 tablespoon smoked Chile Morita, finely ground (including seeds) 2 tablespoons kala namak, finely ground (sulfurous black salt) 4-5 tablespoons sea salt, finely ground 1 teaspoon mustard seed, finely ground If you haven't purchased your ingredients ground to your liking, use a clean coffee grinder or mortar and pestle to grind the salts, dried Chiles, and mustard seeds to your preferred texture. Transfer all

2-3 guajillo peppers 1 cup plant-free mayonnaise 1 tablespoon apple cider vinegar 1 teaspoon ground cumin 1 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon ground mustard seed 1/4 teaspoon garlic powder 1/4 teaspoon mesquite smoke flavoring Remove the seeds from the guajillo peppers, and run them through a blender or coffee grinder until they're ground into a fine powder. Combine all ingredients, and whisk together to form the salad dressing. Store in a container with an

1 15oz can cannellini beans, drained and rinsed 1/4 cup raw pumpkin seeds (pepitas) 1/4 cup nutritional yeast 3 tablespoons olive oil 1 large garlic clove, minced, or 1 tablespoon jarlic 2 tablespoons stone ground mustard 1/2 teaspoon sea salt 1/4 teaspoon ground white pepper 1/4 teaspoon ground cumin In a small saute pan, heat the olive oil, and saute the garlic until it just starts to brown, remove the pan from the heat and let the garlic and oil cool. Using a coffee grinde

2/3 cup rice vinegar 1 6 oz can pineapple juice 1/2 cups brown sugar 2 tablespoons coconut aminos 1 tablespoon Sriracha (optional) 1 tablespoon tapioca starch 2 tablespoons cold water In a small bowl, mix the tapioca starch and cold water together to form a smooth slurry, set aside. Combine the vinegar, pineapple juice, brown sugar, coconut aminos, and Sriracha if using in a small saucepan and bring to a boil over medium-high heat while whisking the pot occasionally. When the

1 15oz can cannellini beans, drained & rinsed 2 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon Dijon mustard 1 tablespoon goat cheese (optional) 1/2 teaspoon sea salt heaping 1/4 teaspoon white pepper Add all ingredients to the bowl of a food processor, and process on the highest speed, stopping to scrape down the sides of the bowl as needed. Transfer to a storage dish, and refrigerate for 2-3 hours before serving. Did you enjoy this recipe? Support yr very appr

1/2 cup plain, dairy-free yogurt (preferably coconut based) The juice and zest of 1/2 of a small lemon 1/2 teaspoon ground sumac (optional) 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried dill 1/4 teaspoon sea salt Whisk all ingredients together in a small storage container, and refrigerate for 2-3 hours before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2lbs beef stew meat, or round steak cut into strips 12oz broccoli, fresh or frozen 1 cup avocado or canola oil For the marinade: 1/4 cup coconut aminos 1/2 cup rice vinegar Juice of three mandarin oranges (called "Mandies" or "Cuties") 1 teaspoon grated fresh ginger 1 clove grated fresh garlic, or 1 tablespoon of jarlic + 1 tablespoon of the water in the jar 2 teaspoons ground Asiatic red peppers 1 teaspoon beef bullion powder or one bullion cube 1/2 teaspoons ground black pe

1 15oz can chickpeas, drained and rinsed 2 tablespoons tahini (roasted sesame paste) 2 tablespoons avocado oil 1 1/2 teaspoons lime juice 1/2 teaspoon raw apple cider vinegar 2-4 tablespoons water 1 tablespoon chili lime seasoning (Tajin or Valentina, either the hot sauce or dry seasoning mix versions) scant 1/4 teaspoon garlic powder (optional) scant 1/4 teaspoon cayenne pepper (optional) salt to taste In the bowl of a food processor or blender, add your chickpeas, tahini, o

1 15oz can white beans 2oz plain goat cheese (can substitute plant based mayonnaise for a vegan alternative, but the flavor will not be a match). 1/2 cup pitted Spanish olives (with or without pimentos, depending on nightshade tolerance)* 2 tablespoons olive oil 1 garlic clove, minced or 1 teaspoon of jarlic 2 teaspoons lemon juice 1 teaspoon oregano 1/4 teaspoon paprika (smoked or sweet, your choice. Can omit for a pepper allergy) Sea salt and black pepper to taste. *This ba

3 cups raw carrot rings, about 1/2” thick 1 small onion, cut into thin strips 1 fresh, whole jalapeño (optional) 2 tablespoons sea salt 1 tablespoon ground black pepper 2 bay leaves 1 tablespoon oregano 1/2 tablespoon marjoram 1/2 teaspoon MSG 2 teaspoons chicken bullion 2 cups water 1 cup white vinegar 1/2 cup apple cider vinegar Place the carrots (and the jalapeño, pricked with a fork, if using) in a saucepan, add the water, 1 tablespoon salt, black pepper, bay leaves, oreg

1 cup Plant Based Mayonnaise (I use Hellman's brand) if you would like to use 1/2 cup mayonnaise and 1/2 cup plant based "sour cream," also delicious. 1 tablespoon prepared horseradish 1-2 teaspoons of your favorite flavor substitute for Barbecue Sauce. Mine is Kinder's Woodfired Garlic Seasoning (I am unaffiliated), which does have smoked paprika and all of the alliums. Feel free to use whatever your favorite "Cowboy" seasoning blend is. A Birria seasoning blend would wor

1 4-7 pound fully cooked boneless spiral ham 1/2 cup brown or coconut sugar 1 tablespoon Dijon mustard 1/2 cup maple syrup Preheat the...

2 cups turkey broth 1 heaping tablespoon reserved bacon grease 1 heaping tablespoon flour of choice Drippings from a Roasted Whole Turkey...

12 oz. bag of cranberries 1 cup apple cider or 100% apple juice 1 cup real maple syrup 3 Tbs lemon zest Clean your cranberries, then...

1 lb Brussels sprouts, cleaned and halved 2-3 delicata squash, washed, seeded, and cut into bite-sized pieces 3 tablespoons olive oil 1...

3/4 cup pumpkin purée (about half of a 15oz can) 1 cup chicken or vegetable broth 3-4 tablespoons cooking water from your pasta 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/2 teaspoon each thyme, marjoram, & rosemary, dried and crushed (or 1-2 teaspoons of Italian seasoning, if you prefer a more traditional “spaghetti sauce” vibe) 1/4 teaspoon black pepper Salt to taste (if needed) In a medium saucepan (I usually use the one I cooked the pasta in as the pasta sits i

4 or 5 steaks of choice 1/2 cup apple cider vinegar 1/4 cup olive oil 1/4 cup Dijon mustard Sea salt & ground black pepper Sprinkle steaks generously with sea salt and ground black pepper, both sides, and place in a low dish. Whisk marinade ingredients together and pour evenly over steaks. Cover and chill for at least 8 hours, bring steaks to room temp before cooking. If grilling, grill over medium-high heat until each steak temps 130°F (medium-rare) or above, usually 10-15 m

4-5 steaks (I prefer this marinade for pork or venison) 1/4 cup olive or avocado oil 1/4 cup apple juice or cider 1/2 cup apple cider vinegar 1-2 tablespoons of your favorite steak seasoning (I like Montreal Steak Seasoning, but allium free folks will want a blend of salt, pepper, rosemary, thyme, and marjoram) 1 tablespoon Worcestershire Sauce (optional) Place your steaks in a low dish, and coat both sides liberally with your steak seasoning. Whisk your oil, juice, vinegar,

1 cup Plant Based Mayonnaise (I use Hellmans) 1/3 cup dairy-free Parmesan shreds (any brand) 1 teaspoon Italian Seasoning 1/2 teaspoon garlic powder 1-2 teaspoons Buffalo-style hot sauce (optional) 1-3 tablespoons oat milk Measure out your mayonnaise into a small bowl, I put it directly in my storage container. Add the Italian Seasoning, garlic powder, and hot sauce, and whisk to combine. In a food chopper or Magic Bullet Blender, or by running a knife through, chop your dair

Tartar Sauce: 3-4 tablespoons plant based mayonnaise (I use Hellmans, feel free to use your favorite brand) 1 teaspoon sweet pickle relish 1/4 teaspoon onion powder The English: 3-4 tablespoons plant based mayonnaise 1 teaspoon malt vinegar 1/4 teaspoon Worcestershire sauce Spice It Up: 3-4 tablespoons plant based mayonnaise 1 teaspoon Louisiana style hot sauce 1/2 teaspoon lemon juice Whisk all ingredients together in a small bowl. Serve immediately. Refrigerate any leftover